GigaYeast Farmhouse Sour GB121 is a blend of Belgian ale yeast, Brett and lactic acid bacteria – sweet, sour and a little funky! Perfect for brewing a funky Saison or taking a walk on the wild side GB121 has a unique blend of Saccharomyces, Brettanomyces and Lactobacillales or lactic acid bacteria to get your brew of to a funky fermentation right away!
Blend of Belgian Ale Yeast, Brettanomyces and Lactic Acid Bacteria
Bright sour flavours with sweet, fruity esters, small amount of spicy phenolics and a hint of funky barnyard.
Recommended Fermentation Temperature Range:
20 C to 27 C (68 F to 80 F)
14 days at 71 F in 1045 sweet wort, Ph 5.6
Final Ph– 3.1 (300X acidification)
1.4% lactic acid W/V
General Brewing Notes & Guidance:
Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 18 C (65 F) will increase the time to sour or lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.